Christmas Cut-Out Cookies
I’m in charge of the gluten and dairy-free desserts for our annual extended family Christmas party this year. Because of this, I’ve been recipe testing several different cookie recipes in anticipation. This recipe for Paleo Christmas Cutout Cookies are grain-free, dairy-free, and refined sugar free. Originally, I was trying for a paleo version of a sugar cookie. This isn’t what I had in mind, but they’re still quite delicious. 
Paleo Christmas Cutout Cookies
I guess it depends on what type of sugar cookie you’re looking for. These are soft and fluffy, which more of a texture of Lofthouse cookies. They’re only slightly sweet by themselves, which makes them perfect with frosting on top! I used Simple Mills vanilla frosting and added some cocoa powder into the frosting to dye half of it brown. You could also add some food coloring to the frosting to make whatever colors you would prefer. I’ll be experimenting with a Paleo version of frosting this weekend because Simple Mills does have refined sugar in it. But if you’re in a hurry and don’t want to make your own, Simple Mills is the perfect solution. I really love all of the products Simple Mills puts out. They do a great job of living up to their name with simple, unprocessed ingredients.
These cookies are easy to make and cut out beautifully. They can be frozen (unfrosted) for up to 6 months, if desired. But let’s face it, they probably won’t last that long. Who stores cookies for 6 months? If they make it 48 hours in my house, that’s a lot! I brought in a couple dozen to work (my work studies are always so supportive of my baking. They’re always willing to be product testers!) and they were gone in record speed! If you are going to freeze them, defrost in the refrigerator overnight and then frost them. They don’t do well defrosted with frosting on top. Believe me, I tried!
Unbaked Cutout Cookies
This dough is kind of sticky when rolled out. I ended up rolling it out on parchment paper, sprinkling it with some extra Otto’s Cassava Flour, and flipping it over. Dip your cookie cutter in some flour as well to prevent sticking and dust your rolling pin as well. You could also refrigerate the dough overnight, that would probably make it less sticky. I just have no patience and waiting 12 hours on cookies? Yeah, not gonna happen. But if you have more patience, feel free to do so! The dough is also much darker in color than the cookies turn out in the end. Once baked, they lighten considerably. Before baking, they look more like gingerbread dough! But don’t worry, they don’t turn out like that! Give them a try, I know you’ll love these Paleo Christmas Cutout Cookies as much as we did!
*This recipe is not sponsored in any way. I have only linked ingredients for the sole purpose of informing you all of the products I used.*
Paleo Christmas Cut Out Cookies
Ingredients
- 2 1/3 almond flour sifted
- 4 tbsp arrowroot flour
- 4 tbsp cassava flour I used Otto's
- 2 tsp coconut oil or ghee melted
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
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In a food processor, combine all ingredients together and process till dough forms.
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Using a large spatula, scrap dough out of bowl and flatten slightly into a disk shape.
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Wrap dough in wax paper and freeze for 20 minutes while you preheat the oven.
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Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silpat baking mat.
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Unwrap dough and roll out on wax paper. Sprinkle with additional flour if too sticky.
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Dip a cookie cutter in flour and cut out desired shapes. Place cookies on cookie sheet. Re-roll out extra dough and cut again.
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Bake cookies in oven for 8-10 minutes. Dough should just be browning around the edges. Remove from oven and cool completely before icing.
